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Yellow Curry Paste

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“I love making my own curry pastes for my favourite Thai curries. Yellow Curry Paste is milder than Red or Green Curry Paste because it contains less chillies. Curry powder and turmeric make the paste yellow. Different to the Red and Green Curry Paste it also contains cinnamon but no coriander roots. This paste keeps for two weeks in the fridge but it also freezes well. Just wrap some of the paste (say 2-3 tablespoons) in tinfoil, label, and freeze. This way, you will always have curry paste and it can even be used frozen (well, that's at least what I sometimes do). The recipe comes from Madhur Jaffreys Ultimate Curry Bible and she got it from the Grand Hyatt Erawan in Bangkok. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs. For a Red Curry Paste see Red Curry Paste.”
READY IN:
1hr 25mins
SERVES:
8
YIELD:
10 tablespoons
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the red chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes.)
  2. Put the chillies, together with their soaking liquid, into a blender along with all the remaining ingredients in the order listed.
  3. Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
  4. What you do not use immediately should be refrigerated or frozen.

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